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1
Sift flour and almond flour together.
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2
In another bowl, combine the sugar and softened butter.
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3
Mix in the egg, then the vanilla extract.
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4
Blend well.
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5
When light and airy, add the dry ingredients mixed in Step 1.
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6
Use a spatula to work in all the flour.
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7
Knead well.
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8
Wrap with plastic wrap and chill in the refrigerator for 1-2 hours (ideally, the dough should rest for more than half a day to overnight for the butter to meld).
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9
If the dough has been in the refrigerator for half a day or more, warm it up by microwaving for 20 to 30 seconds before the next step.
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10
Dust the work surface and place the dough between two sheets of plastic wrap (so it doesn't stick to your hands).
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11
Roll out the dough.
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12
When the dough is 1.5 cm larger than the edge of the tart pan, take off the top wrap and place the tart pan upside down on top of the dough.
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13
Pressing your left hand on the wrapped dough, flip the dough into the pan.
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14
Using both hands, carefully press the dough into the edge starting from the dough in the lowest point.
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15
Go around once more pushing down all the lumps.
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16
Remove the wrap and pierce with a fork to prevent rising.
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17
Allow to rest in the refrigerator for one hour.
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18
Preheat the oven to 180C.
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19
Fill with baking stones and bake at 180C for 10 minutes.
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20
Remove the baking stones and bake for another 10 minutes (total 20) until golden brown in color.
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21
Pate Sucree Cheesecake
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22
Cheese Pudding Tart
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23
Pudding Tart
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24
Blueberry Cheesecake Tart
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25
Mont Blanc aux Marrons Tart
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26
Cheesecake Fruit Tart
